• Journal of Life Science
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• v.30 no.10
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• pp.919-929
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• 2020

Aromatic compounds are widely used in the chemical, food, polymer, cosmetic, and pharmaceutical industries and are produced by mainly chemical synthesis using benzene, toluene, and xylene or by plant extraction methods. Due to many rising threats, including the depletion of fossil fuels, global warming, the strengthening of international environmental regulations, and the excessive harvesting of plant resources, the microbial production of aromatic compounds using renewable biomass is regarded as a promising alternative. By integrating metabolic engineering with synthetic and systems biology, artificial biosynthetic pathways have been reconstituted from L-tryptophan biosynthetic pathway in relevant microorganisms, such as Escherichia coli and Corynebacterium glutamicum, enabling the production of a variety of value-added aromatic compounds, such as 5-hydroxytryptophan, serotonin, melatonin, 7-chloro-L-tryptophan, 7-bromo-L-tryptophan, indigo, indirubin, indole-3-acetic acid, violacein, and dexoyviolacein. In this review, we summarize the characteristics, usage, and biosynthetic pathways of these aromatic compounds and highlight the latest metabolic engineering strategies for the microbial production of aromatic compounds and suitable solution strategies to overcome problems in increasing production titers. It is expected that strain development based on systems metabolic engineering and the optimization of media and bioprocesses using renewable biomass will enable the development of commercially viable technologies for the microbial production of many aromatic compounds.

• Korean Journal of Environmental Biology
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• v.37 no.4
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• pp.741-748
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• 2019

As the occurrence of harmful algal blooms (HABs) have become severe in precious water resources, the development of efficient harmful algae treatment methods is considering as an important environmental issue for sustainable conservation of water resources. To treat HABs in water resources, various conventional physical and chemical methods have been utilized and showed treatment efficiency, However, these methods can lead to discharging of cyanotoxins into the water bodies by chemical or physical algal cell lysis or destruction. Thus, to overcome this limitation, the development of safe HABs treatment methods is required. In the present study, adsorption technology was investigated for the removal of harmful algal species, Microcystis aeruginosa from aqueous phases. Industrial waste biomass, Corynebacterium glutamicum biomass was valorized as biosorbent (PEI-modified alginate/biomass composite fiber; PEI-AlgBF) for M. aeruginosa through immobilization with alginate matrix and cationic polymer (polyethylenimine; PEI) coating. The functional groups characteristic of PEI-Alg was determined using FT-IR analysis. By adsorption process used PEI-AlgBF, 52 and 67% of M. aeruginosa could be removed under the initial density of M. aeruginosa 200×10⁴ cells mL^-1 and 50×10⁴ cells mL^-1, respectively. As the increasing surface area of PEI-AlgBF, the removal efficiency was increased. In addition, we could find that adsorptive removal of M. aeruginosa has occurred without any M. aeruginosa cell lysis and destruction.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.1
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• pp.38-46
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• 2002

This study was carried out in order to investigate dextran formation and internal structure during fermentation of the oligosaccharide Jeung-Pyun. The dextran and sugar reducing contents of Jeung-Pyun batter and the specific volume and the internal structure of Jeung-Pyun were analyzed as a function of fermentation time. The specific volume of Jeung-Pyun peaked at the 7th hour of fermentation. The dextran content of Jeung-Pyun batters peaked at the 7~13th hour of fermentation, and Fructooligosaccharide Jeung-Pyun had the least peak value. Reducing sugar content of Jeung-Pyun batters slowly decreased as fermentation progressed. From the air pore size and distribution of Jeung-Pyun observed by SEM, the sucrose Jeung-Pyun fermented for 3~7 hours and oligosaccharide one fermented for 7 hours were judged as the best. It was concluded that dextran may be formed by fermentation of oligosaccharides as well as sucrose and dextran has a significant role on the volume expansion of Jeung-Pyun.